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Everyone falls in love with these melt-in-your-mouth, buttery crisp, shortbread cookies with a beautiful (and delicious!) glaze.
If you type "shortbread" into The Café search bar (over on our sidebar), you might just get the idea I'm a shortbread fanatic when you see the results. Guess what? You'd be right!
I flipped over shortbread as a child, with my first taste of the famous Girl Scout Shortbread Cookies. Later, when I became more sophisticated at 10 or 11 (haha!), it was the wonderful Scottish cookies in the red plaid package that had me smitten. When I got older and learned how easy this delicious concoction was to make, well, let's just say I was thrilled. And I've never quite gotten over it .
I love the simplicity of shortbread ingredients - just butter, sugar and flour. But I'm also quite taken with the many variations and flavors shortbread can take on. I've made Lemon-Blueberry, Pumpkin, Candy Cane, Valentine, Salted Caramel, London Fog, Peppermint Bark, Rosemary, Orange-Pecan, Vanilla Bean.,.. I've patted shortbread dough into pans and cut it in wedges, rolled it out and used it for crusts for tarts and bars. I've done French, Italian and Scottish versions and lots more. I've even decoupaged pansies onto shortbread cookies! See what I mean? A bit of a shortbread nut!
With Valentine's right around the corner I thought I'd share a delicious cutout shortbread recipe with an easy glaze (that looks anything but easy). It's a technique you'll be able to use again and again throughout the year, for special occasions, as well as gift giving. A little bag or box of these pretty cookies would be a perfect way to say, "Welcome to the neighborhood.", "Thanks for caring." or "A job well done!".
The cookie dough comes together really quickly with an electric mixer. You then chill the dough for 15 minutes, which also allows the glutens in the flour to relax a bit, making the dough easier to roll out. The dough needs to be rolled fairly thick so it's nice and even for a pretty finished product. That's not always so easy to do (definitely not one of my fortes). But I have a little trick that makes it a breeze. Just pick up a ⅜ or ¼-inch dowel. You can find these at most hardware and big box stores like Home Depot or Lowes. They're also readily available at craft stores. They come in 36-inch lengths, but will need to be cut in half so each one is 18 inches. Home Depot will cut them for you right at the store, but you can also cut them yourself with a small saw.
So what do you do with the dowels? I was hoping you'd ask! You use them to roll the dough to a perfect even thickness by placing them along side the dough on either side, as you roll. Scott was kind enough to take a few pics while I was rolling out my dough to demonstrate exactly how it's done. The dowels keep the rolling pin at the perfect height.
We also took a few pictures of the easy icing process because... well just because pictures speak a thousand words. They say that seeing is believing and I wanted you to know just how simple this technique is!
I've never been much of an artist when it comes to drawing or painting. My kids and grandkids laugh, because years ago, I mastered how to draw a super simple pig - and that is my artistic claim to fame! But I feel like quite the artiste (and you will too) when I pull each cookie out of the swirly bowl of icing. Each one is truly a masterpiece!
This would be a wonderful project to do with kids. Let them have fun with the dough and pretty glaze. Bag up a few and send them to a neighbor or friend who could use a bit of encouragement. Take a picture of your cookies and post it on Instagram with the hashtag #cafesucrefarine. I can't wait to see your crazy beautiful creations!
Happy Valentine's Day from the two love bugs here at The Café!
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Glazed Shortbread Cutout Cookies
Ingredients
- For the cookies:
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- For the glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 tablespoons milk, maybe a little more
- gel food coloring
Instructions
- For the cookies, preheat oven to 350˚F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
- Beat softened butter in the bowl of an electric mixer until soft and fluffy. Add powdered sugar and vanilla and beat until smooth.
- Add flour and salt. Beat just until all flour is incorporated. Make sure there’s not dry flour at the bottom of the bowl.
- Place dough onto a piece of plastic wrap and form into a disk. Wrap well and place in refrigerator for 15 minutes. (If you end up refrigerating more than 15 minutes, let dough sit out and warm up a bit before rolling. Otherwise it will crack when you try to roll it.)
- Remove dough and unwrap. On a lightly floured surface roll out the dough into a ¼ inch (.6 cm) thick circle. I like to use ⅜ or ¼-inch dowels on either side of my dough as I roll it (pictured above in the post, the ¼ inch will be thinner). This keeps the dough at a perfect even thickness.
- Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape better when baked.) Bake for 15-18 minutes, or until cookies are lightly browned at the edges. If your oven does not bake evenly, exchange the pans on the racks half way through baking time. Cool cookies on a wire rack.
- Shortbread cookies with keep in an airtight container for about a week or they can be frozen.
- To make the glaze, combine powdered sugar, vanilla, almond extract and 3 tablespoons of the milk in a medium large bowl. Mix well and add more milk, one teaspoon at a time until a thick but drizzle-able glaze is formed. Transfer half of the glaze to a small bowl (like a soup size bowl). With a toothpick, add a small amount of gel food coloring and stir all through the icing in circular movements to form a swirly pattern. Don’t stir too much or the icing will become a solid color. Use a light hand with the gel food coloring. A little goes a long way!
- Dip one cookie at a time into the glaze. Let the cookie sit on the top of the glaze and gently push down at all the edges to ensure the surface of the cookie is covered with the glaze. With your thumb and forefinger, pull the cookie out of the glaze and allow the excess icing to drip off. Then quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. Repeat with remaining cookies. Add more of the white glaze to the bowl when needed (stir well before adding). Use a toothpick to swirl more food coloring through the glaze any time the swirly effect is getting lost. You may need to add a few more drops of milk if the glaze gets too thick. Just stir it in well and add a little more food coloring to restore the swirly effect.
- Allow the cookies to sit on a wire rack for a least one hour to “set” the icing. Once the icing is set, cookies can be stacked in an airtight container with wax paper or parchment paper between the layers.
Notes
Nutrition
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Use this recipe all the time!!! Finally found a great cut out cookie recipe. Not too sweet Awesome to decorate no spread or puffiness keeps it shape well. Nice sharp edges thank you
Awesome! Thanks for your review, Karen!
Hi! I’m hoping this is just the recipe I’ve been looking for. You have wonderful reviews and I’ll be making these today. Can I ask why you have published this recipe sometimes substituting some of the flour with cornstarch and sometimes without it? Thanks so much!
Hi Annie, good question! I'm forever trying improve my recipes so I try new things. I've found that a portion of cornstarch makes the cookies more melt-in-your-mouth-y.
I cannot even count the number of times I’ve made this recipe. Never, ever, ever make a single batch. My family and friends all ask that I make these instead of my sugar cut out cookies for the holidays. I’ve made them for every holiday and special occasion! Even made skull shapes for a Halloween party.
Awesome! Thanks for the review, Marilyn!
Hello, can I make these ahead and frost before freezing?
Hi Sheri, yes, you can! That works well.
Hi! Can I bake and freeze the cookies in advance ? How long should I let them defrost before I can glaze them ? Can I use powdered food coloring instead of gel ?
Hi Conch, yes, you can freeze them in advance. Thaw them until they reach room temperature. Regarding the food coloring, I've never used powdered food coloring so I'm not really sure how that would work.
My favorite shortbread cookie recipe. My family (and friends and neighbors) ask for them for every holiday. Even did skull-shaped for Halloween!
That's awesome, Marilyn! Thank you for the review!
Please may I have the PDF labels for these cookies . Thank You:)
Hi Susan, we do not have labels for this recipe at this time.
Do you re-roll the scraps after cutting out the shapes? Any tips on that? Thank!
Hi Lisa, yes I always re-roll the scraps down to the very last little bit. This dough is very forgiving when it comes to re-rolling.
This is my go-to cut out cookie recipe. I love to decorate cookies for holidays & specials occasions, it's like therapy to me! personally I find shortbread cookies perfect for decorating bc royal icing can be so sweet, so the slightly salty buttery shortbread cookie is perfection! I've used this cookie recipe for about 6-7 years. My signature touch is adding almond extract and orange zest. I get SOOO.... many compliments on them every single time. Thank you for this gem.
Wonderful! Thank you so much for letting us know, Nicole!
I made two batches a few days ago and they were perfect. No spread perfect edges. Stayed thick.
Made a batch today, only difference, i added the zest (no juice) of 1 lemon. and they completely puffed and spread.
What might I have done wrong?
Hi Katherine, it's difficult to say what went wrong since you had great results the first time. Some butter has a higher water content. That's the only variable I can think of.
Wow! These cookies are delicious! I’m kinda new to the shortbread scene. More of a chocolate chip girl. I 1.5’d the recipe because I wanted enough for Valentines Day and a Super Bowl party. I followed the recipe to the T and used your great glaze technique. They turned out delicious and looked “magical” my son said! “Magical!” If that doesn’t warm the heart, I don’t know what does! I wish I could post a pic of the magical cookies! This will be my go-to recipe.
I love that! Thanks for letting us know, Karen!
The BF said these tasted great and didn’t look too shabby. I’m sure I’ll get better w the decorating, but not as a 3 time currently right shoulder reconstruction recovery person. I LOVE your recipes because they make me feel like I’ve really accomplished something.
Thank you!
That's awesome, Samantha! Hope you feel better soon 🙂
These came out very dry, in my opinion. I measured the flour very carefully…as well IOC other ingredients. I tripled the recipe…could this have caused an issue? Thank you!
Hi Gina, it's hard to say what went wrong without having been right three in the kitchen with you. Did you use 2 sticks of butter per batch? With just two cups of flour and two sticks of butter, these cookies have never been dry for me.
I tried this recipe (& followed it exactly) the other day for heart shaped cut out cookies. It was great. I did not have access to my stand mixer so had to use the hand mixer. The dough still came together very nicely. I patted it into a disk, wrapped it in plastic & refrigerated it for the suggested 15 minutes. The dough rolled out beautifully. It was so easy to handle! My cookies kept their shape in my 350 degree oven for 15 minutes. My finished cookies were delicious with a nice bite to them & enjoyed by all. (I did do a test cookie for time & oven temp before putting in a full sheet of cookies.)
Oh I forgot to ask. How would I adjust this recipe to make the cookies lemon flavored? I’m not a fan of lemon extract and would rather add lemon juice/lemon zest but don’t want to ruin recipe!
Hi Ginny, you could add lemon zest to the cookies and sub little lemon juice for 1 teaspoon of the milk/cream.
Thanks for sharing your results, Ginny!
Love this recipe and your other shortbread cookies! Question, how do you keep the icing from dripping down the sides of the cookie while they are drying? I had a lot of them with drips.
Hi Vanessa, so happy you've enjoyed these cookies. If your icing is dripping after you've flipped them over, you need to let them drip a little longer upside down.
Hello Chris and Scott! 🙂
I have a question do you think this recipe would work well with gluten free flour?
Hi Dani, I haven't tried this with gluten-free flour, so I can't say for sure. If you try it, let us know how it turns out as I'm sure other people would find it helpful.
I made them with Bob’s Red Mill 1:1 GF flour and they turned out great!
Thanks for letting us know, Erin. I'm sure others will find that helpful!
Great recipe...probably the tastiest decorated cookie I’ve ever made. I did, however, double the amount of powdered sugar...I tasted the dough before baking and just thought it needed to be sweeter. Flavor wise with the added sugar it was perfect for me. The cookies did spread a little and I refrigerated them for an hour before baking. Idk if the added sugar played a role in this or not. This was not too much of an issue for me bc I just pressed my cookie cutters into the cookies when they came out of the oven. Next time I’ll try to freeze before baking, maybe that’ll help.
Hi Beata, I'm so happy you enjoyed them. The extra sugar may have caused the spreading as these cookies keep their shape pretty well.
Generally, shortbread dough is not super sweet but a sprinkle of sugar on the top or a glaze as in these cookies adds additional sweetness. It's fine to add extra sugar though if that's what you prefer.
cornstarch? Am i missing something??
Hi Beverly, thanks for pointing this out. This was one of my earlier shortbread recipes. I have since started subbing a small amount of cornstarch for some of the flour to produce more crispness. That's why I said that. However, I have corrected that comment since this recipe does not have cornstarch.
this was yummy! If you sandwich 2 together and top with a jelly sweet you have a scottish Empire biscuit.
Yum! Thanks, J.
This recipe was delicious! In fact, this is the first time I’ve ever added a comment to a recipe and I’ve made many! The end product was simply beautiful and delicious. Thank you!
Thanks, Melanie! I'm so glad you enjoyed them 💕
Thank you for the wonderful recipe! I used salted butter (and omitted the 1/4 tsp of salt) and added a little almond extract along with the vanilla, and the cookies came out really delicious! Definitely will make it again
Happy Holidays!
This is a fantastic recipe and so easy to do. By far, it is the best one I have tried....just the right amount of everything and not too much sugar which suits me fine. I tried baking at 300 degrees and it also is the right temperature. When I raised the temperature to 315 or 325, the cookies cooked too quickly and lost their chewiness. Another point you mention is to put only one or two trays in the middle rack. This is good advice. I also tried putting a tray below and my cookies burned and cooked too fast. So the ideal temperature is 300F and in the middle rack. However, for me the baking time was a bit longer more like 15 to 20 minutes. The cookies come out slightly golden underneath and they are very yummy. I tried various options i.e. chocolate chips, orange rind, coconut, and cinnamon. All came out excellent. Thank you for a great and easy to bake recipe!
Thanks so much Laurenza! I appreicate you taking time to leave your review.
I don't like this recipe. The instructions are not detailed enough (the strength of the electric mixing for creaming the butter was not stated, very beginner-baker-unfriendly) and the type of butter was not stated (found out it required salted butter in an old comment after I made the batter). I don't know what other ingredient I used wrongly due to the potential lack of specificity of the others. When I followed the recipe, it was still wet, even after more than 1 hour in the fridge. I rectify it by adding more flour because a previous recipe I explored used twice the amount of butter used. I don't recommend this recipe at all. I would zero stars but it won't be included in the star rating.
Hi Serene,
First of all, I'm really sorry you had difficulty with this recipe. I hate wasting good ingredients.
Regarding the creaming with an electric mixer, a strength of electric mixing is not necessary. It's stated to beat until soft and fluffy.
And although I usually use salted butter, I've also used unsalted without altering the recipe and have had great results.
You might want to try the recipe again. I think somewhere along the way you might there might be something else you missed. It's the same recipe I use for all of my shortbread cookies and if you read the reviews, so many people have had wonderful results with this recipe and appreciate the detailed picture tutorial in the post.
Kind regards, Chris
Sadly, I had the same experience, and I am not an inexperienced baker. It almost seemed as if the ingredient proportions were not correct. There was no way to roll the dough at any temperature. I eventually pressed the mix into a half sheet pan to make regular shortbread, but when I tried to cut into pieces they just fell apart..
Hi Katharine, sorry you had problems with the dough. I hate wasting good ingredients.
Not sure what went wrong without having been right there in the kitchen with you. So many have had great success with this reicpe.
I’ve had the dough in my refrigerator for a 1/2 hour and it’s still too soft for rolling out and cookie cutters. I’m thinking overnight, what are your thoughts?
Sprinkle some flour on your counter and knead it a bit to mix in a little more flour. You should be able to roll out this dough without even chilling. But sometimes butter has more moisture and/or flour is different.
Not sure what kind of butter you're using but I have found with really good European butters especially, I need to knead the dough in some extra flour.
Omg I have made shortbread cookies many times in my 71 years but these are so delicious. They have never melted in my mouth like these do and I haven iced them yet. My hubby has diabetes and he loves the fact they are low in sugar without the icing. So good deal here. Love them a lot and they are perfect cut out recipe cookies
Thank you, Marlene! That's a true compliment 💕
Would this recipe be good to use with an embossed rolling pin? I use it for all of my cut out cookies. It is delicious!
Thank you.
Hi Lily, I'm not sure that this recipe would keep the crisp, clear lines needed for embossed cookies.
Thank you. I was hoping that this recipe would work for the pin. Any suggestions? These are my favorite cookie. They are delicious! My grandchildren and I have so much fun using different cutters and decorating them!
It sounds like you are making some wonderful memories for your grandchildren, Lily!
Regarding a dough for using with an embossed rolling pin, I haven't personally tried this recipe but I have had good results with King Arthur recipes: https://www.kingarthurbaking.com/recipes/springerle-shortbread-recipe
Thank you. I will try the King Arthur Flour recipe.
You"re welcome, Lily! Hoe that works for you!
I made orange pinwheel cookies with this recipe and they turned out great
Awesome! Thanks for letting us know, Alia.
Is this the type of cookie they sell at places like Starbucks and Panera bread or more of a Lofthouse type of cookie?
Hi Mia, Sorry I haven't had either one of those so I'm not sure. These cookies are a crisp shortbread type cookie.
We made these with spring colors and a bunny cutout for Easter. They were so beautiful. They looked like stained-glass. Delicious too! I usually have a hard time getting my frostings to turn out properly, but this worked phenomenally well.
Yay! Thanks for sharing your results, Danielle! I love your description.
Salted or unsalted buttert?
Hi Brianna, I always use salted butter. If you use unsalted just add ½ teaspoon salt.
Absolutely love this recipe I made 3 dozen in. Different colors they taste amazing😍🥰
Thanks so much, Jasmine! I'm so happy you enjoyed them. I know they were beautiful!
Would the glaze work with liquid food colouring instead of gel?
Hi Naomi, I would, you might need to replenish it a little more frequently during the process but it will work fine.
Thank you!
Just Beautiful and Simplified Recipe -Love them
Thanks so much, Marlene!
The cookies tasted scrummy but the dough was far too dry and crumbly. It was a beast to work with! I ended up adding a smidgen more butter to the dough before I rolled it out and that seemed to make it a bit more malleable.
Sorry you had that problem, James. I've never had that happen. Maybe try a little less four next time.
Dear Chris, my 13 year old daughter and I made these for St Patrick’s day. They came out amazing! Your suggestion to use the dowels made them perfect! Thank you this great recipe! I would send if you would like a pic I can email one to you 🍀
Thank you for letting us know Lori! So happy these turned out well for you. I would love to see a picture. You can email me at chris@thecafesucrefarine.com.
I just made these, but I was wondering why your shortbread tree recipe is different? I do love the way you swirl the icing and I did try, but mine wasn't as pretty
Don't give up Kay! It might take a bit of practice but you'll be a pro before you know it.
Regarding the recipe, my recipes are ever evolving and I'm always trying new ones in an effort to find "the best". I do like the latest on the best!
Hi! I just made these cookies for the first time and they came out absolutely perfect! Thanks for the thorough instructions. I will be making these every year from now on. Probably more often than that, haha!
Thanks for sharing your results, Erika!
I made these cookies with a disasterous outcome. I followed your instructions to a "t", but they ended up completely flat.....no shape whatsoever and had to throw them all out!!!! I am very disappointed. I am no stranger to baking and never had this happen before. What do you think the problem was?
Hi Connie, first of all, let me say that I'm so sorry your cookies did not turn out. I hate wasting good ingredients. It's really hard to say what could have gone wrong though without being right there in the kitchen with you. If you read the comments, there are people who have had wonderful results with this recipe as have I. Again, sorry you are disappointed.
Hello,
I'm hoping to make these for Thanksgiving! Do you use salted or unsalted butter? Thank you!
Hi Lauren, I use salted butter.
Hello again! I made a batch of both recipes and both are delicious! I tried with the lemon juice and lemon zest, but they didn't have a strong lemon flavor. Would lemon extract be better do you think?
Could these be turned into lemon shortbread just by substituting the vanilla for lemon juice?
Hi Chelsie, yes you could do this. Use an equal amount of lemon juice but I would also add the finely grated zest of one lemon.
Okay! Thank you! I've noticed some recipes for shortbread use cornstarch, do you know what the difference is when you use it? Also, if I am planning on making 100+ of these cookies, is it best to do many small batches?
That's funny you ask. My recipes are ever-evolving as I'm always trying to make them better. I love the recipe above but I have started adding cornstarch to my shortbread cookies and I like them even better. I think the cornstarch helps them to keep their shape better and stay crisper. This is my latest shortbread recipe: https://thecafesucrefarine.com/easy-decorated-shortbread-cookies/#wprm-recipe-container-31133
Oh I'll check that one out too! Thank you! I appreciate you getting back to me.
wow these are beautiful! How hard does the glaze dry? I am looking to be able to stack as gifts but don't want super hard icing.
I apologize if the answer is in the post somewhere.
Thanks
Miriam
Hi Miriam, they are fairly stackable. I wouldn't send them in the mail (they might stick other if they got too hot) but I've definitely put them in bags and given them as gifts.
Hi Chris
Although some of the technique and process looks similar, this shortbread recipe is significantly different than the others you have posted this one uses a handmixer, chill the dough for 15 minutes prior to cutting out the cookies, a shorter chill time in the fridge after cutting and no cornstarch in this recipe
Just curious, is this your new 'go to' shortbread cookie recipe? how does it compare to the original you have posted numerous times Thanks
Hi Jacquie, my recipes are always in the process of evolution 🙂 This is a recipe I posted before the ones that you're talking about. I find the newer recipe (the one with the longer chill time and cornstarch) tends to spread less and I really like the end results. You're very observant!
These are the best cookies I have ever made! I made them for a baby shower and again for Easter. Everyone loved them and couldn't believe I had made them, Thank you for the recipe and directions for the glaze.
You're welcome Anne, I'm so happy you've enjoyed them!
Can I use royal icing on these cookies? 🙂
Hi Sophia, you definitely could although this icing is tastier.
These are yummy I have made them, my question is do they freeze well after glazing? Help
Hi Joanie,
Yes, these cookies freeze beautifully! I usually freeze them on a sheet pan in a single layer, then after an hour or so (once they are frozen) place them in an airtight container.
Hello there from cold toronto canada! I LOVE YOUR BLOGS AND CITE! You have class! and your photos are amazing! as are your recipies please keep doing them! I have a question I bought the 1/4" dowels from micheals craft store as you suggested and since your the shortbread queen I have to ask you that the thickness on your photos seems more than a 1/4 inch arent they too thin! I am worried about cooking times . I have a samsung convection oven Please advise thank you diana
Hello Diana! Thanks for you kind and encouraging words. We appreciate them! As far as the cookies go, if you're using convection, I'd bake them a little less and check them frequently towards the end. For the dowels, I used the 3/8" dowel for these particular cookies. Either one will work, that's why I mentioned both in the post. The 1/4 inch will be thinner but still pretty!
These cookies are delicious! I am typically not a fan of iced cookies but these aren't overwhelmingly sweet. The pictures showing the "icing technique" were very helpful as well. Thank you Chris. Happy Valentines!
So pretty in pink and just perfect for Valentine's Day!
Shortbread cookies are my all time fave Chris! I totally love the festive glaze for Valentine's Day too! Bet the grandkids loved these!
What a clever way to glaze cookies, Chris! I've never been very good at cookie decorating - I guess I'm just too impatient to spend that much time on one cookie 🙂 I love this idea and can't wait to try it. Shortbread fanatic here too! They are my all-time favorite cookie in their flavor, texture and simplicity.
What great Valentine's treats! Love the glaze and of course, shortbread is always good 🙂
I love how you did with that glaze...so simple yet so stunning, Chris.
I loved how easy it was Angie, you know me and easy!
These cookies are beautiful, and I love shortbread. Love the dowel tip. I have two rulers that I lay down with my dough between and roll. Probably about 1/4 inch. been doing that forever. Will have to give the dowels a try.... Its also a great idea for rolling piecrust..
Easy peasy and these beauties look like you spent hours on them. I like the idea of using dowels to maintain the thickness of the dough. I bought rubber rings in several sizes but they don't fit well on the rolling pins that I have.
What a fun technique! And who doesn't love a simple (gorgeous) iced cookie???!
I have GOT to try these! Love shortbread! 😍
The shortbread, combined with the glaze, is the perfect amount of sweetness, without going overboard Vicki!
These are dreamy. I am severally allergic to almonds do you have an alternative to the almond extract? Could I just use vanilla instead?
Hi Sharon, you could definitely use a little more vanilla but any other extract flavor that you like would be good too. Lemon, peppermint, orange... Hope you enjoy them!
Oh these are absolutely adorable! I had no idea that your beautiful icing would be so easy - it's brilliant! I love rolling out cookie dough this way - it really works. Hope you and Scott have a great Valentine's Day!
WOW!! These are too pretty to eat. HA!! Of course them being PINK makes them even more beautiful.
Such a fun and pretty cookie project, I love it Chris! I think kids of any age would love this ~ I love how each cookie is unique 🙂 Pinning and sharing <3
You know with our "herd" of six grand kids, we're always looking for fun cooking and baking projects, Sue!
These are absolutely gorgeous! And I bet they melt right in your mouth!
They really do Ginny! Scott can hardly keep his hands off them!